Wednesday, January 25, 2012
First up is an apology for not blogging for so long. I was out of Munich for a couple months and also am not working at the moment so funds are very low - and as you know - GF flours are not cheap - so have not been doing any experimenting lately. I am hoping this will change in February. Thanks for your patience.
Gluten & Milk Free Chocolate Cupcakes
Makes 20 cupcakes
30 grams Quinoa Flour
75 grams Millet or Sorghum Flour
75 grams Amaranth Flour
25 grams Tapioca Flour
1 teaspoon GF Baking Powder
1 teaspoon Baking Soda
100 grams Dutch Cocoa Powder
1/2 teaspoon salt
225 grams Muscovado Sugar
60 grams Milk Free Margarine softened
2 teaspoons GF Pure Vanilla Extract
3/4 cup Goat's Buttermilk (I find this at Basic Bio Shop)
Sift all the flours together in a bowl along with the baking powder, baking soda, salt and cocoa - set aside.
Mix margarine and sugar in a stand mixer (or in a bowl with a hand mixer) until well blended and creamy.
Add one egg at a time and mix until blended.
Add vanilla and buttermilk.
Slowly add the dry ingredients to the stand mixer while on low (2) speed. Once all ingredients are combined, mix on speed 3-4 for a minute or two until well mixed. Do not over mix!
Use your judgement on the consistency of the mixture. You may need to add a bit more buttermilk or flour (use any of the above) until you have a thick yet still able to be poured batter consistency.
Fill cupcake liners 2/3 full and bake at 180°C (350°F) 20-22 minutes. Remove from oven and let stand for 10 minutes, then remove from pan and place on wire rack to cool